Recipe Tip: Stuffed Breast of Veal - Falstaff

Top Recipe for 5 Persons. All ingredients and tips for getting it right. The eternal classic of the Austrian Sunday roast gets a creative kick. For this recipe, we have enriched the stuffing with a little beef bone marrow.

Ingredients

• 1 piece veal breast, undercut to form a pocket
• 200 g veal bones, chopped
• 500 ml veal stock, hot
• 50 g butter
• 10 g flour (optional)
• 3 slice(s) day-old bread, such as sourdough
• 60 g beef bone marrow
• 0.5 onions, finely chopped
• 5 stalk(s) parsley, finely chopped
• 2 eggs, beaten
• 1 pinch(es) freshly grated nutmeg
• salt
• pepper

Steps

1. Ask your butcher to prepare the veal breast for you by undercutting it, i.e. to a pocket cut into it.
2. Preheat the oven to 140°C.
3. For the filling, remove the crusts from the bread, soak them in milk for a few minutes, then squeeze them well and cut into cubes.
4. Heat the beef bone marrow in a pan, add the onion and brown briefly, then add the parsley. Mix in the bread cubes.
5. Add the eggs and season with salt, pepper and nutmeg.
6. Fill the the pocket in the veal breast. Do not use too much filling – it will expand during roasting. Sew up the opening or tie it closed with kitchen string.
7. Put the veal bones in a roasting tin large enough for the breast and place the stuffed breast on the bed of bones.
8. Pour in the hot stock. Roast the breast until the stuffing has reached a core temperature of 60°C (3–4 hours).
9. Baste the meat with the pan juices regularly as it cooks.
10. Switch the oven temperature to 220°C top heat (or heat the grill to high and place the veal under it) and let the breast colour for ten minutes. Remove from the oven and keep warm.
11. To make the sauce, return the pan with the bones to the oven and reduce the pan juices a little.
12. Strain the pan juices into a saucepan and stir in the cold butter.
13. Add a little flour if desired and bring to the boil briefly to thicken the sauce.
14. Remove any thread or string, then slice the veal breast and serve with the sauce.
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